Become a pastry chef in Lisbon
Life in Lisbon is sweet – lovely weather, beautiful scenery, lively nightlife and variety of wholesome activities day-to-day. But in the most literal definition life here is sweet because of the endless choice of sweet delights! From traditional pastries and international chocolatiers to pastry chefs coming from all over the world to bake delicious goods. And one of them has joined SkillsGorilla as an educator! Meet Denis, the French pastry expert who learnt from Michelin-star chefs and is now here in Lisbon to share his expertise with anyone wishing to learn this sweet sweet skill. He tells us what his French Pastry Course in Lisbon is all about.
About the educator
An avid perfectionist, professional and creative soul – Chef Denis Galygin has extensive experience in top culinary projects by Michelin Star Chefs. His mission is to provide inspirational, creative, innovative desserts & French pastries handcrafted using natural regional products from Portugal.
His philosophy is developed around customer’s engagement in emotions, taste and flavours. ‘Simple Luxury’ concept is based on top ingredients, traditional philosophy of French Patisserie & culinary innovations.
Many approaches for healthy eating has been developed around the world. But the most important principle stays the same – natural whole products without taste-enhancers, preservants and trans-fats. My creations are always fresh and handmade with all-natural ingredients.
The art of French Pastry
During the introductory course to French pastry, you will by guided by Denis, who will provide you with theoretical and personalised practical skills. Participants will prepare: Tarte au Citron, Mille-feuille, Cookies & Eclairs. Each participant will receive the recipes and course book, culinary tools & components all included in the price.
At the end of 3 4-hour sessions you will be able to prepare some of the most famous French pastries. We can’t wait to host the next dinner party for our friends and family…
What will we learn?
Introduction to classical French Pastry. Chef will guide each participant by providing theory and personalised practical skills.
Preparation of base dough: Pâte sablée, Pâte à Choux, Pâte feuilletée.
Preparation of base: Crème Pâtissière.
12 hours total (3 sessions x 4 hours). Including 2 coffee breaks per session.
Personal handouts with recipes and course book
- April 1, 2019
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